Highgate
Highgate Hotels Executive Chef
Highgate Hotels is a premier real‑estate investment and hospitality management company recognized as an industry innovator. Highgate manages a global portfolio of properties with an aggregate asset value exceeding $20 B and generates over $5 B in cumulative revenues. Our executive team includes seasoned hotel management leaders, and we partner with top ownership groups and major hotel brands. Corporate offices are located in London, New York, Dallas, and Seattle.
Location Providence, Rhode Island – the 294‑room Graduate Providence is a landmark hotel with an illustrious history and is a member of the Historic Hotels of America.
Overview The Executive Chef is responsible for coordinating, supervising, and directing all aspects of the hotel’s food production, maintaining profitable F&B operations and high‑quality product and service levels. Responsibilities include training staff, meeting corporate quality standards, enforcing food specifications, controlling food and labor costs, and ensuring guest satisfaction.
Responsibilities
Work with other F&B managers and keep them informed of F&B issues as they arise.
Coordinate and monitor all phases of Loss Prevention in kitchen areas.
Prepare and submit required reports in a timely manner.
Monitor quality of all food product and presentation.
Oversee all aspects of the daily operation of the kitchen and food production areas.
Respond to guest complaints in a timely manner.
Ensure compliance with SOP’s in all outlets.
Conduct staff performance reviews in accordance with Highgate Hotel standards.
Work with the Director of F&B to create and implement menus.
Coordinate, supervise, and direct the Stewarding Department.
Develop proper training and direction of departmental assistants in compliance with company standards.
Assess food portion size, visual appeal, taste and temperature of items served.
Qualifications
A 2‑year, 3‑year, or 4‑year culinary degree and at least 5 years of progressive experience in a hotel or related field.
Previous supervisory responsibility is required.
Knowledge of F&B preparation techniques, health department rules, liquor laws and regulations.
Long hours sometimes required.
Effective at listening, understanding, and clarifying concerns raised by employees and guests.
Must be able to multitask and prioritize departmental functions to meet deadlines.
Maintain high standards of personal appearance and grooming.
Perform other duties as requested by management.
Salary Providence, RI $100,000.00–$110,000.00
#J-18808-Ljbffr
Location Providence, Rhode Island – the 294‑room Graduate Providence is a landmark hotel with an illustrious history and is a member of the Historic Hotels of America.
Overview The Executive Chef is responsible for coordinating, supervising, and directing all aspects of the hotel’s food production, maintaining profitable F&B operations and high‑quality product and service levels. Responsibilities include training staff, meeting corporate quality standards, enforcing food specifications, controlling food and labor costs, and ensuring guest satisfaction.
Responsibilities
Work with other F&B managers and keep them informed of F&B issues as they arise.
Coordinate and monitor all phases of Loss Prevention in kitchen areas.
Prepare and submit required reports in a timely manner.
Monitor quality of all food product and presentation.
Oversee all aspects of the daily operation of the kitchen and food production areas.
Respond to guest complaints in a timely manner.
Ensure compliance with SOP’s in all outlets.
Conduct staff performance reviews in accordance with Highgate Hotel standards.
Work with the Director of F&B to create and implement menus.
Coordinate, supervise, and direct the Stewarding Department.
Develop proper training and direction of departmental assistants in compliance with company standards.
Assess food portion size, visual appeal, taste and temperature of items served.
Qualifications
A 2‑year, 3‑year, or 4‑year culinary degree and at least 5 years of progressive experience in a hotel or related field.
Previous supervisory responsibility is required.
Knowledge of F&B preparation techniques, health department rules, liquor laws and regulations.
Long hours sometimes required.
Effective at listening, understanding, and clarifying concerns raised by employees and guests.
Must be able to multitask and prioritize departmental functions to meet deadlines.
Maintain high standards of personal appearance and grooming.
Perform other duties as requested by management.
Salary Providence, RI $100,000.00–$110,000.00
#J-18808-Ljbffr